25-Minute Tunisian Vegetable Couscous

INGREDIENTS (Nutrition)

* 1 tablespoon olive oil
* 1 red onion, chopped
* 1 zucchini, coarsely chopped
* 1 yellow squash, coarsely chopped
* 1 carrot, coarsely chopped
* 1 red bell pepper, coarsely chopped
* 1 yellow bell pepper, coarsely chopped
* 1/2 cup sliced baby portabella mushrooms
* 4 cups vegetable broth
* 1/2 teaspoon smoked sweet paprika
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh cilantro
* 1 (16 ounce) can chickpeas, drained
* 2 Roma tomatoes, sliced
* 2 cups dry couscous
* 1 teaspoon grated orange zest
* 1 tablespoon grated Parmesan cheese (optional)
* 1/2 teaspoon paprika (optional)
* 1 tablespoon finely chopped toasted almonds (optional)


DIRECTIONS

1. Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Easy Cheesy Chicken

INGREDIENTS (Nutrition)

* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1 teaspoon garlic powder
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (11 ounce) can condensed cream of Cheddar cheese soup
* 1 (8 ounce) container sour cream


DIRECTIONS

1. Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
2. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
3. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Black Bean and Pork Tenderloin Slow Cooker Chili

INGREDIENTS (Nutrition)

* 1 1/2 pounds pork tenderloin, cut into 2 inch strips
* 1 small onion, coarsely chopped
* 1 small red bell pepper, coarsely chopped
* 3 (15 ounce) cans black beans
* 1 (16 ounce) jar salsa
* 1/2 cup chicken broth
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 2 teaspoons chili powder

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DIRECTIONS

1. Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
2. Break up pieces of cooked pork to thicken the chili before serving.

Menu

Veggie Lasagna
tacos w/ yellow rice
Dilled Salmon w/ steamed veggies
Crockpot Chicken
Pizza